September 28, 2011

Autumn Fried Apples

 For the record, I am crazy about our new cast iron ware that I got for my birthday.....thank you Mom and Dad!  Since it's apple season, we gathered a few bushels and proceeded to make some Apple Butter (future post) which called for 5 1/2 pounds of apples per batch.  Our wonderful, helpful daughter was having so much fun peeling the apples with the awesome (everyone should have one) apple peeler, that she got ahead of me and we had some leftover, peeled and sliced apples.  Seriously though, everyone should have one of these apple peelers, they peel, slice and core all at the same time.  (Thank you for mine Mom and Dad in law!)

Anyway....back to the leftover apples and our new cast iron ware.  At some point I had seen where someone (if I could remember who I'd give them credit for it)  had fried up some apples in their cast iron skillet, so with great excitement I melted about 3 tablespoons of butter in the skillet, layered in the apples while sprinkling them with brown sugar, cinnamon and nutmeg.  While having it on medium heat, I turned the apples until they were covered with a beautifully golden glaze and the apples were soft when pierced with a fork.  I have to say....YUM!!!  Wonderfully yummy on homemade ice cream.  It might even be a good glaze on meats if there is any left...which is doubtful in this house.


  1. Where did you find your apples? We love to make apple butter.

  2. Those apples looks perfectly delicious! Thanks for sharing

  3. Teri, Missouri apples are a rare find this year, but if you let me know how many bushels you would like, I will try to get some for you. These were Gala's. The last apples we got were Jonathon's, none of these are from the Amish though.

  4. Sharon, we love them too.

    I just leave the peel on and fry them in my ancient iron skillet like you with a little butter and butter, but no cinnamon.

  5. I have an iron skillet but I have heard that you must season it. Does anyone know how to do that?

  6. Seasoning cast iron is fairly easy, but instead of explaining it here please go to There is an excellent description and much more!

    Thank you for visiting!


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